Difficulty: 2/5
This elegant recipe, drawn from the Scotto Sisters' acclaimed La Cuisine des Parfums (Editions du Chêne), pairs tender scallops with aromatic rosemary skewers and a vibrant candied lemon sauce for a refined seafood dish.
Prepare the sauce: Rinse the lemon and cut it into quarters lengthwise, then into 2 mm fans. Finely chop the sun-dried tomato. Peel and finely chop the garlic clove.
Pour 1 dl of water into a small saucepan. Add the sugar and 4 pinches of salt. Bring to a boil, then add the lemon and cook for about 5 minutes until tender and the white part is translucent. Remove the lemon with a slotted spoon and set aside. Dip the garlic and tomato in the syrup and cook for 3 minutes.
Return the lemon to the pan. Add 1 tablespoon of oil and the butter. Mix well and remove from heat.
Rinse the scallops and pat dry. Arrange them flat on a board, 4 by 4, and pierce with the rosemary sprigs. Lightly salt them.
Heat 2 tablespoons of oil in a 28 cm non-stick frying pan. Cook the scallop skewers over very low heat for 5 minutes, turning halfway through.
Arrange the skewers on a platter. Reheat the sauce gently and serve alongside. Enjoy hot.
Source: La Cuisine des Parfums by the Scotto Sisters, Editions du Chêne
